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mushroom risotto recipe

Close-up of Creamy Mushroom Risotto
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This creamy mushroom risotto is a comforting and flavorful dish perfect for a cozy night in. Made with Arborio rice, earthy mushrooms, and a touch of Parmesan, it’s surprisingly easy to make at home.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound mixed mushrooms, sliced
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 4-6 cups vegetable broth, warm
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add mushrooms and cook until softened and browned, about 8-10 minutes. Remove mushrooms from the pot and set aside.
  2. Add onion to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  3. Add Arborio rice to the pot and cook, stirring constantly, for 1-2 minutes, until the grains are lightly toasted.
  4. Pour in white wine and cook, stirring, until it is absorbed by the rice.
  5. Begin adding warm vegetable broth, 1 cup at a time, stirring constantly and allowing the rice to absorb the liquid before adding more. Continue this process until the rice is creamy and al dente, about 20-25 minutes.
  6. Stir in the cooked mushrooms, Parmesan cheese, and butter. Season with salt and pepper to taste.
  7. Garnish with fresh parsley and serve immediately.

Notes

For a richer flavor, use chicken broth instead of vegetable broth. You can also add a splash of truffle oil at the end for an extra touch of luxury.

Find it online: https://cubaqueen.com/mushroom-risotto-recipe/